Combine flour, baking powder, and salt in a large bowl. Separate eggs

Beat egg yolks with 3/4 cup of sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Por egg mixture over the dry ingredients and gently stir until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Gently fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 40 minutes. Do not open the oven during baking, look though the glass door and watch for the edges of the cake to pull from the pan.

After removing the cake from the oven you can leave it in the pan or turn out onto a rimmed platter. Pierce the cake all over.

For the cream mixture:

In a blender, combine the evaporated milk, sweetened condensed milk, and 2 cups of the heavy cream. Blend on high speed for 45 seconds.

Separate 1-1/2 cups of the cream mixture, cover and refrigerate until ready to serve the cake.

Slowly and carefully pour the remaining cream over the warm cake. Cool to room temperature. Cover and refrigerate at least 4 hours or overnight.

When ready to serve, beat one cup of heavy cream until soft peaks form. Add the confectioners sugar and 1/4 t of vanilla. Spread the whipped cream over the chilled cake. Serve with the reserved chilled milk sauce.